As the weather cools down, there’s nothing like a cozy, nutrient-packed bowl of quinoa to kickstart your day. Enjoy longer-lasting fullness with this easy and delicious breakfast option – an ideal choice for those crisp, cool mornings! 🍁
1 cup quinoa, rinsed
2 cups water
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt
In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender; about 15 minutes. Lightly fluff the quinoa and blend in the cinnamon and sea salt with a fork and cover it again. (Or let cool and store in container for future use.)
Slivered or sliced almonds
Dried cranberries and/or raisins
Finely grated orange zest
Pure maple syrup or raw organic honey
Milk or yogurt of choice (totally optional)
In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the cranberries, maple syrup, orange zest and cinnamon and stir well until heated through.
Add the quinoa to the skillet and stir gently to incorporate the almonds and cranberries. Top each portion of quinoa with a tablespoon of ricotta and serve.